Description
A vibrant and nutritious dish featuring colorful seasonal vegetables mixed with pasta in a herb-infused sauce.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Begin by boiling water in your large pot. Add a pinch of salt and then toss in the pasta. Cook according to package instructions until al dente, then drain and set aside.
- Heat the Olive Oil: In your skillet over medium heat, pour in the olive oil. Allow it to warm up, filling the kitchen with its luscious aroma.
- Sauté the Garlic: Add the minced garlic to the pan, letting it dance in the heat for about a minute until fragrant but not browned.
- Add the Vegetables: Toss in the sliced bell pepper, zucchini, halved cherry tomatoes, broccoli florets, and julienned carrot. Stir and cook for about 5-7 minutes.
- Combine: Gently fold in the cooked pasta, along with the Italian seasoning, salt, and pepper. Mix well.
- Serve: Dish it up while hot, granting each serving a delicate sprinkle of grated Parmesan cheese and a few fresh basil leaves.
Notes
Customize with seasonal veggies or explore alternatives like whole grain or gluten-free pasta. Make-ahead tips include pre-chopping vegetables and cooking pasta in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg